I've frequented a thai restaurant now for a few years, and they serve the best pad thai around. I would like to know if anyone has a recipe for very spicy Pad Thai sauce.What makes Thai food so spicy?
Thai Pepper
http://en.wikipedia.org/wiki/Thai_pepper
Phad Thai isn't meant to be spicy at the cooking stage. It's quite a sweet sauce although you can sprinkle chili powder on it at the table to taste.
(Obviously) what makes the Spicy Thai food Spicy are chillies (in various forms). The very small ones (around a centimeter) seem to be head-blowing-off hot!What makes Thai food so spicy?
I had Pad Thai for the first time ever in a trip to Thailand in September 2007. I looked everywhere for the PERFECT recipe and although i can never get it to taste as good as they make it over there, i have found one recipe that is pretty darn close!!
http://thaifood.about.com/od/oodlesofnoo鈥?/a>
it really is the result of a spicy thai pepper
at thai restaurants you can ask for anything to made more or less spicy
i am including a link to a wiki article about the specific peppers commonly used in thai cooking.What makes Thai food so spicy?
Mostly, Thai chilli powder makes pad thai and other kinds of Thai food spicy.
Pad thai sauce recipe, add more chilli powder if you like more spicy :
http://chezpim.typepad.com/blogs/2007/01鈥?/a>
Certain sort of herb, plants and meat give these aroma's that the human tongue seem it to be the taste of spicy. The most common things may be black pepper, coriander, soy, mint and Chilli peppers.
I dont have a recipe but you can find a great one on vegweb.com~ the Thai chili is what makes it sooo freakin hot, they are the small green chiles or you can crush your own red chiles. yumm! good luck
I don't have a recipe, but I know some grocery stores sell pad thai sauce in bottled form.
you could also ask the restaurant although they may not give it to you
Chili peppers.
curry...
Sunday, February 26, 2012
THAI PAD SAUCE: I need a good recipe for this sauce?
Please don't make me go to Thailand!THAI PAD SAUCE: I need a good recipe for this sauce?
Ingredients for Sauce
1 cup of tamarind juice (or 3/4 cup of white vinegar)
1 cup of fish sauce
2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 陆 cups of corn syrup)
*See http://www.thaifoodtonight.com/thaifoodt鈥?/a> for remainder of recipe (IE: cooking noodles)THAI PAD SAUCE: I need a good recipe for this sauce?
Shrimp Pad Thai
Tofu is a common addition to pad Thai. Cut 1/4 lb. tofu into small cubes and cook them along with the shrimp. Or, for a vegetarian version of this recipe, omit the shrimp and Asian fish sauce and add up to 1/2 lb. tofu. Add the tofu to the wok as directed for the shrimp.
10 oz. medium rice noodles
2 cups bean sprouts
1/3 cup ketchup
1 scant Tbs. black bean sauce
1 tsp. Sriracha chili sauce
3 Tbs. Asian fish sauce
1 Tbs. peanut or canola oil
3 green onions, white parts minced and green
tops thinly sliced
1 Tbs. minced fresh ginger
1/3 lb. shrimp, peeled, deveined and halved
lengthwise
1 egg, lightly beaten
2 Tbs. chopped dry-roasted peanuts
1 lime, cut into wedges
Cook the noodles and sprouts
Bring a large saucepan of water to a boil over high heat. Add the noodles, turn off the heat and let stand, stirring occasionally, until soft, about 10 minutes. When the noodles are nearly soft, stir in the bean sprouts. Drain the noodles and sprouts.
Stir-fry the shrimp and tofu
Meanwhile, in a small bowl, combine the ketchup, black bean sauce, Sriracha sauce and fish sauce.
In a wok or deep fry pan over medium heat, warm the oil. Add the minced green onions and ginger and stir-fry until fragrant, about 30 seconds. Add the shrimp and stir-fry until opaque throughout, 1 to 2 minutes.
Make the sauce
Add the ketchup mixture to the wok and bring to a boil. Pour the egg into the middle of the sauce and stir just until scrambled. Immediately add the noodles and sprouts, toss to coat evenly with the sauce and cook until heated through, about 2 minutes. Taste and adjust the seasonings with ketchup or Sriracha.
Transfer to a serving platter, arranging the shrimp on top of the noodles. Garnish with the sliced green onions and the peanuts and serve immediately. Pass the lime wedges at the table to squeeze over the noodles. Serves 4.THAI PAD SAUCE: I need a good recipe for this sauce?
Pad Thai Ingredients
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce, to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
Pad Thai Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.
where i am they call it pad thai sauce- i hope thats the same thing.
Sukhothai Pad Thai
INGREDIENTS
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
DIRECTIONS
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
Serve with lime and bean sprouts on the side.pf changs locations
Ingredients for Sauce
1 cup of tamarind juice (or 3/4 cup of white vinegar)
1 cup of fish sauce
2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 陆 cups of corn syrup)
*See http://www.thaifoodtonight.com/thaifoodt鈥?/a> for remainder of recipe (IE: cooking noodles)THAI PAD SAUCE: I need a good recipe for this sauce?
Shrimp Pad Thai
Tofu is a common addition to pad Thai. Cut 1/4 lb. tofu into small cubes and cook them along with the shrimp. Or, for a vegetarian version of this recipe, omit the shrimp and Asian fish sauce and add up to 1/2 lb. tofu. Add the tofu to the wok as directed for the shrimp.
10 oz. medium rice noodles
2 cups bean sprouts
1/3 cup ketchup
1 scant Tbs. black bean sauce
1 tsp. Sriracha chili sauce
3 Tbs. Asian fish sauce
1 Tbs. peanut or canola oil
3 green onions, white parts minced and green
tops thinly sliced
1 Tbs. minced fresh ginger
1/3 lb. shrimp, peeled, deveined and halved
lengthwise
1 egg, lightly beaten
2 Tbs. chopped dry-roasted peanuts
1 lime, cut into wedges
Cook the noodles and sprouts
Bring a large saucepan of water to a boil over high heat. Add the noodles, turn off the heat and let stand, stirring occasionally, until soft, about 10 minutes. When the noodles are nearly soft, stir in the bean sprouts. Drain the noodles and sprouts.
Stir-fry the shrimp and tofu
Meanwhile, in a small bowl, combine the ketchup, black bean sauce, Sriracha sauce and fish sauce.
In a wok or deep fry pan over medium heat, warm the oil. Add the minced green onions and ginger and stir-fry until fragrant, about 30 seconds. Add the shrimp and stir-fry until opaque throughout, 1 to 2 minutes.
Make the sauce
Add the ketchup mixture to the wok and bring to a boil. Pour the egg into the middle of the sauce and stir just until scrambled. Immediately add the noodles and sprouts, toss to coat evenly with the sauce and cook until heated through, about 2 minutes. Taste and adjust the seasonings with ketchup or Sriracha.
Transfer to a serving platter, arranging the shrimp on top of the noodles. Garnish with the sliced green onions and the peanuts and serve immediately. Pass the lime wedges at the table to squeeze over the noodles. Serves 4.THAI PAD SAUCE: I need a good recipe for this sauce?
Pad Thai Ingredients
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce, to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
Pad Thai Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.
where i am they call it pad thai sauce- i hope thats the same thing.
Sukhothai Pad Thai
INGREDIENTS
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
DIRECTIONS
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
Serve with lime and bean sprouts on the side.
A recipe for Thai hot and sour soup?
I would like an easy and tasty recipe. Can it be done in a crock pot? FYI I am a single bachelor and would probably take a week to eat it all...A recipe for Thai hot and sour soup?
The hardest part of making this soup is getting the ingredients. It's not a soup that requires long cooking times, so I wouldn't cook it in a crock pot. This makes 4 servings, so you'll only be eating it for half the week.
Hot and Sour Thai Soup: Tom Yum Goong
Yield - 4 servings
Prep - 20 min Inactive Prep-- Cook30 min Total:50 min
Ingredients
2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
Directions
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. The lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
The hardest part of making this soup is getting the ingredients. It's not a soup that requires long cooking times, so I wouldn't cook it in a crock pot. This makes 4 servings, so you'll only be eating it for half the week.
Hot and Sour Thai Soup: Tom Yum Goong
Yield - 4 servings
Prep - 20 min Inactive Prep-- Cook30 min Total:50 min
Ingredients
2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
Directions
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. The lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
Where can I find a recipe for the Sesame Seed Balls(dessert/snack) that are often sold in Thai grocery stores?
If you're looking for the ones that are deep fried and have the bean paste inside:
http://www.dininginthailand.com/recipe-008-chinese-sesame-seed-balls.htmWhere can I find a recipe for the Sesame Seed Balls(dessert/snack) that are often sold in Thai grocery stores?
http://www.asianonlinerecipes.com/online鈥?/a>
http://www.dininginthailand.com/recipe-008-chinese-sesame-seed-balls.htmWhere can I find a recipe for the Sesame Seed Balls(dessert/snack) that are often sold in Thai grocery stores?
http://www.asianonlinerecipes.com/online鈥?/a>
Recipe for Thai food- Evil Jungle Shrimp?
There is a Thai restaurant near my house in Streamwood, IL called Siri Thai. It makes this dish called Evil Jungle Shrimp that is the best thing I have ever eaten in my life. My father and I love to make replica recipes of our favorite dishes, but for some reason we have never been able to make a good copy of this dish. It consists of Shrimp (or Chicken, which we usually ask for as a substitute since my mom does not care for seafood), and a reddish/brownish sauce that tastes of peanut and coconut. The only veggies it has are bamboo shoots and baby corns, sometimes jalapenos when ordered spicy. I think it is red curry based as well. Does anyone have a recipe similar to the dish I have described? I am away at college and would love to make it for my boyfriend! Thanks :)Recipe for Thai food- Evil Jungle Shrimp?
Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
Ingredients
* 1/2 lb Boneless chicken breast (or
* 2 sm Red chile peppers (up to 6)
* 1/2 Stalk fresh lemon grass
* 2 Kaffir lime leaves
* 2 tb Oil
* 1/2 c Coconut milk
* 1/2 ts Salt
* 1 tb Fish sauce, based on
* 10 Basil leaves (up to 15)
* 1 c Chopped cabbage
Preparation
Source: Keos Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.
Cuisine: Thai Main Ingredient: Chicken
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Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
Ingredients
* 1/2 lb Boneless chicken breast (or
* 2 sm Red chile peppers (up to 6)
* 1/2 Stalk fresh lemon grass
* 2 Kaffir lime leaves
* 2 tb Oil
* 1/2 c Coconut milk
* 1/2 ts Salt
* 1 tb Fish sauce, based on
* 10 Basil leaves (up to 15)
* 1 c Chopped cabbage
Preparation
Source: Keos Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.
Cuisine: Thai Main Ingredient: Chicken
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I have moved and can't find my CONTROLLING YOUR FAT TOOTH recipe book. I'm looking for the Thai Chicken recipe?
try the links:
http://www.bbcgoodfood.com/recipes/1788/鈥?/a>
http://uktv.co.uk/food/recipe/aid/534069
http://allrecipes.com/Recipe/Thai-Style-鈥?/a>
http://www.grouprecipes.com/s/thai-chick鈥?/a>
http://www.bbcgoodfood.com/recipes/1788/鈥?/a>
http://uktv.co.uk/food/recipe/aid/534069
http://allrecipes.com/Recipe/Thai-Style-鈥?/a>
http://www.grouprecipes.com/s/thai-chick鈥?/a>
What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?
as in type of tea and cream used,etc.How are the ingredients added?What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?
Thai Iced Tea
Thai Iced Tea
Thai iced tea is one of the first things people fall in love with when
dining at a typical Thai restaurant. It is a native-grown red-leafed tea
which is spiced with star anise seed. It is usually brewed strong and then
blended with a rich swirl of evaporated milk. Delicious!
6 cups water
1 cup Thai tea (cha Thai)
1 cup sugar
1 can evaporated milk
Bring the water to a boil in a large saucepan. Add the tea and remove the
pan from heat. Stir to submerge all the tea leaves in the water. Steep for
about 5 minutes. Pour the brew through a coffee filter or a fine-mesh
strainer into a large pitcher. Add the sugar to the hot tea and stir to
dissolve. Cool to room temperature. Cover and refrigerate until ready to
serve.
To serve: Fill tall glasses with crushed ice. Add enough of the tea to
fill the glasses to within 1 inch from the top. Then float 3 to 4
tablespoons of evaporated milk over the ice in each glass.What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?
or you can get the instant thai tea mix from www.buyboba.com
Searched for Thai Iced Tea : Found 18 recipes
Here's one:
Thai Iced Tea
Thailand Asian Oriental
Ingredients :
3 tbl Thai tea (cha Thai)
6 oz Boiling water
Sugar or sweetened condensed milk to taste
Milk or half-and-half
Method :
1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times.
2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir.
Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining.vocelli
Thai Iced Tea
Thai Iced Tea
Thai iced tea is one of the first things people fall in love with when
dining at a typical Thai restaurant. It is a native-grown red-leafed tea
which is spiced with star anise seed. It is usually brewed strong and then
blended with a rich swirl of evaporated milk. Delicious!
6 cups water
1 cup Thai tea (cha Thai)
1 cup sugar
1 can evaporated milk
Bring the water to a boil in a large saucepan. Add the tea and remove the
pan from heat. Stir to submerge all the tea leaves in the water. Steep for
about 5 minutes. Pour the brew through a coffee filter or a fine-mesh
strainer into a large pitcher. Add the sugar to the hot tea and stir to
dissolve. Cool to room temperature. Cover and refrigerate until ready to
serve.
To serve: Fill tall glasses with crushed ice. Add enough of the tea to
fill the glasses to within 1 inch from the top. Then float 3 to 4
tablespoons of evaporated milk over the ice in each glass.What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?
or you can get the instant thai tea mix from www.buyboba.com
Report Abuse
What is the recipe and method in making "Thai Ice Tea" as served inThai restaurants?Searched for Thai Iced Tea : Found 18 recipes
Here's one:
Thai Iced Tea
Thailand Asian Oriental
Ingredients :
3 tbl Thai tea (cha Thai)
6 oz Boiling water
Sugar or sweetened condensed milk to taste
Milk or half-and-half
Method :
1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times.
2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir.
Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining.
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